Homemade Vegetable Stock Powder – DIY Bouillon with Historical Tips

Homemade Vegetable Stock Powder – DIY Bouillon & Historical Tips

Learn how to make vegetable stock powder, vegetable stock, and homemade bouillon from scratch. Perfect for medieval-inspired cooking, camp meals, and budget-friendly feasts.

Originally published: 8/9/2025  |  Updated: 10/30/2025

Dietary Notes 🥕: Vegan • Vegetarian • Gluten-Free. Low-sodium: see tips below. Allergen-friendly: no nuts, dairy, soy; skip nutritional yeast if sensitive and sub mushroom powder.

Vegetables and herbs for stock powder and bouillon making.

Stocks and bouillons are culinary staples—adding depth, savor, and richness to dishes. Commercial versions can be costly, overly salty, or include non-period ingredients. By making your own, you control the flavor, cost, and authenticity.

This guide covers three essential preparations: vegetable stock powder (shelf-stable and camp-friendly), vegetable stock (fresh or frozen), and homemade bouillon (flavor-packed concentrate).

Historical Context: Stocks & Seasoning Powders

While medieval cooks didn’t have instant bouillon cubes, they understood concentrated flavor. Period kitchens used reduced broths, dried herbs, and preserved aromatics to season dishes year-round. Powdours—custom spice-and-salt blends like powdour fort (strong) and powdour douce (sweet)—functioned much like modern flavor bases: small, portable, and powerful.

Humoral note: Herb-and-root forward powders skew warm/dry (2nd degree), balancing cold/wet foods like fish, legumes, or almond milk soups.

Vegetable Stock Powder Recipe

Two methods: a classic “fresh veg + salt + dry” approach and a fast “all-dry ingredients” blend (great for camping or limited ovens). Use either based on time and equipment.

Ingredients (Fresh-Veg Method)

• 1 unpeeled carrot
• 2 celery stalks
• 1 onion
• 1 leek
• 2–3 cloves garlic
• A handful of parsley
• 2–3 sprigs thyme
• 1–2 sprigs rosemary
• Salt (20% of vegetable weight, e.g., 3 oz salt for 16 oz vegetables)
• Optional: lovage, bay, dried mushroom powder (boosts umami)

Method (Fresh-Veg)

1. Wash and finely chop vegetables and herbs (food processor helps).
2. Weigh vegetables and calculate salt at ~20% of weight; mix thoroughly.
3. Cook over low heat ~2 hours, stirring, until most moisture cooks off and mixture is paste-dry.
4. Spread thinly on parchment-lined tray; bake at ~170°F (or lowest oven) until fully dry and crisp, stirring occasionally.
5. Cool, then grind to a fine powder. Store airtight.

Ingredients (All-Dry Method)

• 1 cup dried parsley
• 1/2 cup dried celery leaves (or 2 tbsp celery seed)
• 1/3 cup dried onion flakes or powder
• 1/4 cup dried carrot powder or fine flakes
• 1/4 cup nutritional yeast (optional; for umami)
• 2 tbsp fine sea salt (halve for low-sodium)
• 1 tbsp garlic powder
• 1 tsp turmeric
• Optional: 2–4 tbsp mushroom powder; pinches of thyme/rosemary

Method (All-Dry)

1. Blend all ingredients until fine. Avoid overheating the grinder.
2. Jar immediately with a silica gel packet. Label with date and “1 tsp = 1 cup.”

Yield: ~1 cup powder (≈40 cups broth).
Use: 1 tsp powder = 1 cup hot water (adjust to taste).
Storage: Cool, dark pantry in an airtight jar. Fresh-veg method: up to 3 months. All-dry method: 6–12 months if bone-dry.

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Vegetable Stock

Save vegetable scraps (carrot peels, onion tops, celery leaves, leek greens) in the freezer until you have enough to make stock. Include umami-rich items like mushrooms; tomato is effective (non-period) but optional. Nori or dried mushrooms add depth without nightshades.

Basic Stock Ingredients

• Carrots (skins on for deeper color)
• Celery
• Onions
• Optional: leeks, beets, squash, fennel, eggplant
• Herbs: rosemary, thyme, savory, parsley

Avoid in large amounts: cabbage, turnips, rutabaga, artichoke, cauliflower, broccoli (can add bitterness).

Method

1. Sauté sturdy vegetables in a small amount of oil until fragrant.
2. Cover with water, add herbs/seasonings, bring to a boil.
3. Reduce to a simmer, cover, and cook at least 1 hour (longer = richer).
4. Adjust seasoning, cool, strain, and store (5 days refrigerated or freeze in portions).

Homemade Bouillon (Concentrated Stock)

Bouillon is concentrated stock—historically a preservation method when cold storage was limited. Modern cubes often include additives; this version is pure, concentrated goodness.

Method

1. Start with homemade stock (vegetable or meat-based).
2. Boil, then reduce to a steady simmer until volume halves.
3. Continue reducing until syrupy, glossy, and it coats the spoon.
4. Pour into parchment-lined pan or ice cube trays; cool and refrigerate overnight.
5. Cut into cubes and store (2 months refrigerated, 1 year frozen).

Use: ~1 tsp bouillon per 1 cup water (taste and adjust).

Feast Kitchen Scaling & Camp Tips

• Bulk powder: Each 1 cup powder ≈ 40 cups broth (2.5 gallons). For a 10-gallon soup, prep ~4 cups powder (allow extra for seasoning).
• Salt control: Make a low-sodium master batch for feast kitchens; put table salt on the line for final adjustment.
• Camp drying: Use a dehydrator or low camp oven; spread thin for airflow. Store in gasket jars with silica packets.
• Allergen signage: Label “vegan, GF; contains nutritional yeast” or “no-NY variant.” Keep separate scoops.

How to Use It

• Instant broth: 1 tsp powder + 1 cup hot water.
• Cook grains/legumes: add 1–2 tsp per cup dry grain/lentils to the pot.
• Season veg: toss roasted veg with oil + 1 tsp powder per pound.
• Rub for baked tofu or mushrooms.

Storage & Safety

• Ensure ingredients are fully dry before grinding; any residual moisture risks mold.
• Use dry spoons; keep jars sealed. Add a food-safe silica packet for longer shelf life.
• If clumping or off smells develop, discard and make fresh.

Printable Quick Reference (Handout)

Vegetable Stock Powder (Quick Card)
Ratio: 1 tsp powder ↔ 1 cup hot water
Use: soups • grains • sauces • rubs
Low-Sodium: halve salt; add lovage/celery seed for punch
Yield: 1 cup powder ≈ 40 cups broth
Storage: airtight, cool/dark; fresh-veg method 3 mo; all-dry 6–12 mo

FAQ

What is vegetable stock powder? A dehydrated mix of vegetables, herbs, and salt used to flavor soups, sauces, and grains.

Is powdered stock the same as bouillon? Essentially yes—bouillon is usually a reduced gel/cube; powder is dried and ground.

How long does it last? Fresh-veg version ~3 months; all-dry 6–12 months if kept bone-dry and airtight.

Sources & Further Reading

• Forme of Cury (c. 1390): references to powdour fort and powdour douce.
• Bartolomeo Scappi, Opera (1570): on essences, concentrates, and preserved flavorings.
• Modern bouillon/consommé techniques (classical French method summaries).

More From Give It Forth

• Apothecary Weights & Kitchen Conversions
• Period Kitchen Tools

Note: For SCA feasts, align herbs with your chosen region/era, and keep a low-sodium base for universal service. Mark allergens clearly.